dried scallops Archives - Just Julie https://www.julieolive.co.uk/tag/dried-scallops/ A Malaysian lost in Britain Thu, 25 Nov 2021 21:48:45 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Simply Chicken Floss https://www.julieolive.co.uk/2021/11/25/simply-chicken-floss/ https://www.julieolive.co.uk/2021/11/25/simply-chicken-floss/#respond Thu, 25 Nov 2021 21:48:41 +0000 https://www.julieolive.co.uk/?p=4859 My hubby is a big fan of chicken breasts. He was so happy when I told him the Sunday passed we are going to Costco to get some chicken breasts. The typical Englishman that he is, is a huge fan of chicken breasts as they have no bones. However hubby did not know that I …

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My hubby is a big fan of chicken breasts. He was so happy when I told him the Sunday passed we are going to Costco to get some chicken breasts. The typical Englishman that he is, is a huge fan of chicken breasts as they have no bones.

However hubby did not know that I was going to make him chicken floss. He was such a happy bunny when he realised and saw me shredding the chicken. Later he kept coming into the kitchen in between meetings and kept asking me if they were ready when I was frying, frying, frying and frying.

I told him “it was the slow and steady one who won the race, have you forgotten?” He gave me such a grin and of course I rewarded him with a small saucer of chicken floss.

He then placed an order for plain congee with chicken floss for breakfast the following morning. – kekekekeke

He got his wish of course.

  • Plain congee with chicken floss and home brewed salted duck egg

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Chicken Floss

Ingredients

  • 5 kg (think) Chicken breasts (2pkts from Costco)
  • Chicken stock to cover over chicken breasts + liquid seasonings below
  • Ginger – (I used a big lump – size of a big man's thumb) lightly smashed.
  • 1 bulb Garlic – husks removed. Just put in whole they will mushed down.
  • 3 cups Soy sauce – I used Kikoman
  • 2 cup Sugar – (I prefer brown rock sugar)
  • 1 tbsp Salt
  • White pepper freshly ground
  • 3 cups Shaoxing Rice Wine
  • couple Pieces of dried scallops. Shred them and mix to fry together with your chicken.
  • 3 tbsp Sunflower or corn oil.

Instructions

  • Place your cleaned chicken breasts into your designated pot with enough chicken stock to cover and bring to boil. Let everything simmer till you can fork break the meat.
  • Turn off the heat and drain the chicken breasts, let them cool down before shredding them while watching television or listening to Adele's new album. Do NOT threw the stock away, which henceforth I will refer to as POACHING LIQUID
  • Use some of the POACHING LIQUID to soak your shredded chicken for at least 30 minutes. (Refer to pic) Try and taste the shredded chicken. Make sure they taste 'stronger' than usual. If not then add more seasoning to the POACHING LIQUID aka soy sauce, salt, pepper, sugar etc. Mix and add to your shredded chicken to soak
  • When you are frying, taste again. See if you need to add more sugar or salt. Here I use castor cane sugar.

Notes

TIP – I do not use dark soy sauce or oyster sauce because the colour of home made chicken floss should be golden in colour not brown.
TIP – I also do not use fish sauce. In fact my mother seldom use fish sauce in her everyday cooking at all except for bak kwa.
TIP – Throw into your stock a couple of dried scallops and you won’t regret it. 
 
  • Clean your chicken breasts and slice the thick part into same thickness
  • Place to boil till soft. Took me about 90 minutes
  • Remove the chicken breast to rest BUT do not throw the stock
  • Add a few tablespoon of the stock to soak the shredded chicken breasts – leave for 30 minutes or wait till you are ready.
  • Medium hot wok add a drizzle of oil.
  • Pour the soaked shredded chicken breasts and start frying.
  • You know when it is ready because they get lighter, drier and drier.

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]]> https://www.julieolive.co.uk/2021/11/25/simply-chicken-floss/feed/ 0 4859 Cantonese Century Egg and Pork Congee (皮蛋瘦肉粥) https://www.julieolive.co.uk/2019/09/28/cantonese-century-egg-and-pork-congee-%e7%9a%ae%e8%9b%8b%e7%98%a6%e8%82%89%e7%b2%a5/ https://www.julieolive.co.uk/2019/09/28/cantonese-century-egg-and-pork-congee-%e7%9a%ae%e8%9b%8b%e7%98%a6%e8%82%89%e7%b2%a5/#respond Sat, 28 Sep 2019 13:01:13 +0000 https://www.julieolive.co.uk/?p=2055 Cantonese Century Egg and Pork Congee – Pei Tan Chok ( 皮蛋瘦肉粥 ) is a very warming meal. I call this a meal, not a dish as it is a whole meal in a bowl. Warm and satisfying, nourishing and comforting. Once in a while I love to cook this as eating it is just …

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Cantonese Century Egg and Pork Congee – Pei Tan Chok ( 皮蛋瘦肉粥 ) is a very warming meal.

I call this a meal, not a dish as it is a whole meal in a bowl. Warm and satisfying, nourishing and comforting. Once in a while I love to cook this as eating it is just a comfort to me when I am feeling in need of a hug and a little bit of loving. Recently I felt the need for a lot of hugs and a lot of loving hence this dish.

I bought some mini century eggs I want to try but I won’t be buying them again as I prefer the yolks of the big ones as they are more moist and succulent.

Congee wise I love both the Teochew 潮州 Cháozhōu or Cantonese 广东Guǎngdōng style.

Teochew 潮州 Cháozhōu style of congee is where the rice is boiled till they ‘flowered’ just split open and then it’s taken off the heat.

Cantonese 广东Guǎngdōng style is where the rice is boiled and boiled till you get a thick consistency.

However I take congee any which way as long as they are good.

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Ingredients

  • 1 cup Rice
  • 500 g Minced pork
  • Century eggs
  • 3 Salted eggs
  • 3 Dried scallops
  • 2 Dried abalone
  • Salt & pepper
  • 2 tbsp Sesame oil
  • 1 tbsp Crispy garlic
  • Spring onions

Mince Pork Marinate

  • Soy sauce
  • Sesame oil
  • Rice Wine
  • Salt & Pepper

Instructions

Important for a bowl of GOOD congee

  • Rinse rice only once! Do not over wash your rice as we WANT the starch.
  • Boil your rice with the washed dried scalloped and soaked dried abalone.
  • Continue boiling for half and hour before adding the prepared marinated mince.
  • Let the mince boil with the congee for another half hour then add in your chopped up salted eggs and century eggs.
  • Let everything boil for another half hour. Taste and season to your taste.
  • Half portion into congee
  • Prepared marinated mince
  • Half hour with mince
  • half hour with salted & century eggs
  • Served

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